Ingredients

Instructions

Butterfly the chicken breasts, in a pestle and mortar roughly crush the peppercorns. Zest and juice your lemon, keeping the zest.

Melt the butter in a frying pan, sprinkle your ground peppercorns on both sides of the chicken and add to the pan. Cook for approx 5-6 minutes each side, depending on thickness. Add the grated lemon zest to the pan and add the lemon juice for the last minute of cooking. Serve with some boiled potatoes and veg of choice, scrape the pan and drizzle the remaining sauce over your chicken.